Tasty chicken kebabs: up your BBQ game with this delicious recipe

It's BBQ weather this weekend and this twist on the classic chicken kebab is going straight on our menu

Barbecued chicken kebabs on skewers
(Image credit: Weber)

The best BBQ chicken recipes are the ones that you'll love to come back to time and again, and we think this original take on a chicken kebab will become a firm favourite as soon as you've tried it. 

Packed with flavour and easy to make, these Brazilian-inspired Cachaca chicken kebabs are the perfect dish to serve up for alfresco get togethers in the sunshine. And with the warm weather set to make a welcome return, it's the ideal time to try out this tasty dish. 

It takes around 10 minutes to prep the kebabs, although it's then best to marinade them overnight for maximum flavour so bear this in mind if you're going to cook them this weekend. With a cooking time of just 10 minutes, you'll be tucking into them before you know it. 

Check out our best BBQ guide if you're in need of something to cook this delicious dish on, and head over to our best BBQ recipes for more great outdoor cooking ideas. 

BBQ chicken kebabs


  • 20g fresh mint leaves
  • 250ml lime juice
  • Zest of 1 lime
  • 125ml Brazilian Cachaça
  • 60ml olive oil
  • 1tsp cayenne pepper
  • 2 long red chillies, finely chopped
  • 1 heaped tbsp soft brown sugar
  • 1kg chicken breast
  • Extra mint leaves to garnish

How to make

In the kitchen: 

1. Finely chop ½ the mint and place in a mixing bowl. Add the lime juice, zest, Cachaça, chillies, sugar, oil, cayenne, salt and pepper and mix well. 

2. Pour 1⁄3 of the marinade into a small sauce pan and reduce by half to make a syrup. Set aside.

3. Meanwhile, cut the chicken in to 3cm chunks and stir well into the remaining marinade.

4. Cover with cling film and refrigerate overnight for the flavours to infuse.

On the barbecue: 

1. Prepare your barbecue for grilling (direct method) and allow to pre-heat to a medium heat.

2. Thread the chicken pieces onto skewers, alternating with mint leaves and cook for 8 minutes, turning once after around 4 minutes. Once cooked through (75ºC), baste with the reduced Cachaça syrup.

3. Serve with a fresh herb salad.

More outdoor cooking ideas: 

Beth's first journalism job was working for Real Homes magazine more than 18 years ago. It cemented her love of all things homes- and garden-related and she's never looked back since. She's worked for  and contributed to a number of leading magazines in the UK, including Ideal Home magazine, Period Living magazine, Grand Designs magazine and Good Homes magazine amongst others, before returning to Real Homes magazine as editor. Now the editor of Gardeningetc.com, Beth's attention is firmly outdoors, and she's constantly inspired by how people make use of their outdoor space. 

Her own garden is a really important part of her family's home, and they were lucky enough to inherit a space with lots of lovely mature planting when they bought their 1930s property. 

Since then, they've built several raised beds for a veg patch, increased the size of the flowerbeds to find room for yet more of her favourite David Austin roses and her husband's collection of hostas, created an outdoor living room complete with comfy sofas and festoon lights, and not forgetting the biggest challenge of all – trying to fit in the ever changing assortment of trampolines, climbing frames and outdoor toys that are inevitable when you have two young kids!